Ohhh heyyyy there, fellow foodies! It’s been a while since I’ve posted a recipe, and now that the weather is FINALLY getting nicer I’ve been finding myself experimenting more in the kitchen!
I’ve been really trying to be mindful of what I’m eating lately. Not only do I do groceries with more planning, I’m thinking outside of the box
of Kraft Dinner when it comes to throwing together a meal and using everything I possibly can.
On tonight’s menu: Cold Thai noodle salad with a creamy peanut sauce. #droolingGuys.
This was seriously SO easy to make + SO DELICIOUS!!
It’s the perfect recipe if you’re looking for something lighter with a lot of flavour, but doesn’t require a lot of effort + makes a TON so you’ve got leftovers + lunch for the next day!
First, I boiled my pasta. While all that’s going on, I chopped up my veggies — I used cucumber, red pepper, fresh corn, and broccoli. I’m not even joking when I say that I used all of the veggies I could. My fridge is pretty empty right now and I’m STOKED to do groceries tomorrow night!
Once my veggies are chopped up I throw them all into a bowl. I take my cooked noodles, cool them down by rinsing them with cold water a few times, and then put those into another bowl.
There’s a reason for this, I’m not just using ALL of the bowls for no reason. But, let’s keep this trend going and grab a smaller bowl to make the creamy peanut sauce.
Whisk together some peanut butter, sesame oil, honey, rice vinegar, lime juice, ground ginger, chili powder, sriracha and salt + pepper to taste. If you’re looking to make this recipe and you’re vegan, you can substitute the honey for maple syrup OR brown sugar + a lil water and it’ll taste just as delicious!
I first toss my noodles in the sauce, cause I want those niceee and coated. Then I slowly add in the raw veggies and make sure it gets all mixed up. Throw on some plastic wrap + pop it in the fridge for half an hour to let it soak in a little, and voila!
You can throw in whatever else you’d like, too — like some carrots or cooked edamame, ORRR some toasted sesame seeds + green onions on top. I totally would have thrown those in, but.. I didn’t have any of ’em. #groceryshoppingtomorrow
- Cooked pasta
- Red Pepper
- * Edamame
- * Red onion
- * Carrots
- * Green onion
- * Toasted sesame seeds
- 1/4 cup peanut butter
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice from one lime
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon chili powder
- Sriracha to taste -- I like it on the spicy side!
- Salt and freshly ground black pepper to taste
- Boil the noodles in a large pot.
- While the noodles are cooking, prepare your vegetables by chopping them up into smaller pieces and placing them into a bowl.
- Once your noodles are cook, rinse them off with a few rounds of cold water. Then, put your noodles in a seperate, larger bowl.
- Whisk together peanut butter, rice vinegar, soy sauce, honey, lime juice, ground ginger, sesame oil, and chili powder.
- Gradually add Sriracha to taste -- remember, you can always add more seasoning, but you can't take it away.
- Toss your noodles in the sauce and add your cut up veggies. Make sure it's all thoroughly mixed together.
- Cover the bowl with plastic wrap and place in the fridge for approximately 30 minutes.
- To make the recipe vegan, substitute maple syrup for honey!
If you decide to give this recipe a go, lemme know what you think! Did you change anything, or did you keep it the same?